I’ve done the typical roasting veggies with olive oil and a few dried/fresh herbs and honestly it’s decent but not that great to me. Winter roasted veggies tend to be more my style.
I decided to change it up, only a bit, by adding balsamic vinegar. This was the touch I’ve been looking for!
- Snow Peas
- Snap Peas
- Napa Cabbage
- Summer Squash
- Tomatoes (just a few)
- Red Onion
- Olive Oil
- Balsamic Vinegar
- Dried Herbs
Wash and chop all veggies.
Place in a pyrex dish and drizzle with olive oil and balsamic vinegar. Go a bit heavy on the vinegar!
Season with salt, pepper, and dried herbs. I used basil, oregano, parsley, rosemary, savory, and sage. Toss together well.
Bake at 400° for 45 minutes to an hour. Stir a few times for even cooking.
Serve as a side dish or over pasta for a meal!